Évaluation des pratiques post récolte favorables à la contamination de l’arachide par les mycotoxines dans trois régions de Côte d’Ivoire

Objectif: Les techniques post récoltes jouent un rôle déterminant dans la contamination de l’arachide par les aflatoxines. Cette étude a pour objectif de contribuer à réduire la contamination de l’arachide par les aflatoxines en Côte d’Ivoire par l’identification des pratiques post récoltes à risque.Méthodologie et résultats: Un questionnaire a permis de recueillir les renseignements sur lesdites pratiques dans trois régions : nord, centre et ouest. Le séchage de l’arachide se fait au soleil quel que soit la localité et dure en moyenne 4 à 14 jours. Les arachides sont séchées et conservées en coques dans le nord. Dans les zones de centre et ouest, les gousses sont soit séchées puis décortiquées, soit décortiqués avant séchage. Le stockage des graines ou des gousses se fait dans des sacs en polyéthylène dans les maisons (86%) ou en vrac dans des greniers (14%). La récolte peut être conservée jusqu’à 9 mois avant consommation ou vente. 58,1% des productrices ont des pertes dues à l’effet des moisissures. La contamination fongique de l’arachide s’opère dans 55,8 % des cas, durant le séchage et le stockage, et dans 34,9 % des cas au cours de l’apparitiondes fleurs au champ.Conclusion et application des résultats: Les étapes de séchage et de stockage représentent un risque de contamination par les aflatoxines. Une maitrise des techniques post récolte permettrait de réduire la contamination par les aflatoxines. Il ressort de cette étude qu'une formation des productrices aux bonnes pratiques de production réduirait la contamination parcours aflatoxines.Mots clés: post-récolte, séchage, conservation, arachide, aflatoxinesEnglish Title: Evaluation of post-harvest practices favorable to the contamination of peanut by mycotoxins in three regions of Côte d'IvoireEnglish AbstractObjective: Post harvest techniques take a decisive role in peanuts by aflatoxins contamination. The aim of this study is to help to reduce aflatoxin contamination of groundnuts in Côte d'Ivoire by identifying post-harvest practices at risk.Methodology and results: A survey permit to collect information on post-harvest practices in three regions: north, center and west. Peanuts are dried at sun whatever the locality and lasts on average 4 to 14 days. Peanuts are dried and kept in pods in the north. In the central and western areas, pods are either dried and then shelled, or shelled before drying. The storage of seeds or pods is done in polythene bags in homes (86%) or bulk in granaries (14%). Peanuts can be kept until 9 months before consumption or sale. 58.1% of producers have losses due to effect of molds. Fungal contamination of peanuts occurs in 55.8% of cases, during drying and storage, and in 34.9% of cases during flowering in the field.Conclusion and application of results: Drying and storage stages represent a risk of contamination by aflatoxins. Mastering post-harvest techniques would reduce aflatoxin contamination. This study shows that training producers in good production practices would reduce aflatoxin contamination.Keywords: post-harvest, drying, storage, peanut, aflatoxin

Evaluation Des Caracteristiques Physico-Chimiques Et Microbiologiques D’un Beignet Traditionnel A Base De Mil Fermente (Gnomy) Commercialise Dans La Ville De Yamoussoukro (Cote D’ivoire)

Food craft is very active in Ivory Coast. It is mainly sold in the street and show a large variety of products, among them gnomy, a traditional donut prepared from fermented and deep fried millet. Evaluation of physical, chemical and microbiological characteristics of this food was the main theme of this study. The results demonstrate that gnomy is an acid food with a pH around 5.88 and protein content of 4.7 g/100 g. The absence of Salmonella and enumeration of aerobic mesophilic bacteria, Coliforms and Streptococci in the final product show that the gnomy produced at the laboratory following good hygiene practices is a food of satisfactory sanitary quality

Caractérisation Biochimique De La Pulpe des Fruits Du Prunier Noir (Vitex Doniana) De La Côte d’Ivoire

Black plum, the fruit of Vitex doniana, was harvested in three (3) regions belonging to different climatic zones in northern Côte d'Ivoire. Biochemical characteristics of the pulps were studied in order to highlight their nutritional potential and the variability of this composition according to study areas. From the conventional biochemical analyzes used, it appears that the fruit pulp is acidic and mostly made up of water. It is rich in sugars and has antioxidant power between 18.63 ± 0.02 and 35.54 ± 0.01 µg.mL -1. There is also the presence of polyphenols (166.67 ± 0.01 – 196.67 ± 0.01 mEq A.G./100g) and vitamin C (14.34 ± 0.02 – 15.05 ± 0.07 mg/100g). Ashes consist of minerals such as magnesium, potassium and calcium. The analysis of the variance showed that the mean of the parameters studied are significantly different from one region to the other, except the ash rate and vitamin C content. In view of its nutritional quality, black plum presents itself as an interesting fruit to be taken into account in the prevention of certain dietary imbalances and which can even intervene at low cost in the treatment of certain pathologies

Impact of fermentation and incorporation of cashew flour on the micronutrient and macronutrient contents of millet flour sold on the market: Case of the city of Yamoussoukro

The weaning period of an infant, which should begin from 7 months, is characterized by the gradual change from a liquid to a solid diet. After 6 months, the nutrients contained in breast milk are no longer sufficient to meet the growing demands of the infant. This is the ideal period for the introduction of a complementary food to make up for any deficiencies. To contribute to this situation, two groups, each consisting of five combinations of millet flour, enriched with cashew flour were formulated. The samples M100A0 (Unenriched millet flour), M92,5A7,5, M85A15, M77, 5A22,5 and M70A30 were enriched with 7.5%, 15%, 22,5% and 30% downgraded cashew flour, respectively. The samples MF100A0 (Unenriched fermented millet flour), MF92, 5A7,5, MF85A15, MF77, 5A22,5 and MF70A30 were constructed in a corresponding manner, the only difference being that the millet flour was fermented. After analyses of the different formulations, the best proportions of proteins were observed in MF70A30, MF77, 5A22, 5 and M70A30, which were 13.13%, 12.25% and 12.25%, respectively. Samples M70A30 and M77,5A22,5 exhibited the best iron contents of 8.44 ppm and 8.12 ppm, respectively. The protein contents of the unfortified samples M100A0 and MF100A0 were 7.53% and 6.13% respectively. Formulations MF70A30, M77,5A2,5 and M70A30 with levels of 1.06 ppm, 0.98 ppm and 0.98 ppm, respectively, gave the best zinc contents. The moisture contents of the formulated samples had minimal changes. They varied between 6.16 ± 0.06% and 7.6 ± 0.99% for unfermented samples, and between 6.35 ± 0.32% and 7.0 ± 0.02% for fermented samples. The humidity values of the two groups of samples were not significantly different at P≤0.05. These low moisture contents in the flours are important for better preservation. At the end of this study, certain formulations were selected because of their good nutritional profile. Thus the formulations M70A30 composed of 70% millet flour and 30% cashew flour and MF70A30 composed of 70% fermented millet flour and 30% cashew flour present the best options and could be used as quality infant flours

Cocoa Butter Color Development during Processing

Abstract: Color parameters were measured using a CM-2002 Minolta Spectrocolorimeter. Lightness varied from its lowest value of 77.68 to its highest value of 79.60 with coefficients of variation less than 1%. Lightness was statistically (p<0.05) the same for filtration and clarification; and for drying and deodorization. There was no significant difference in greenness from filtration through drying, although the highest greenness (a = -1.18) was obtained after deodorization. Yellowness was statistically equal at filtration (b = 31.34) and clarification (b = 31.19); at washing (b = 33.08) and drying (b = 33.02). Results showed that the spectrocolorimeter was consistent and the step of washing yielded the lightest cocoa butter

ASSESSMENT OF THE RISK FACTORS ASSOCIATED WITH AFLATOXIN CONTAMINATION DURING THE MARKETING OF PEANUTS IN CÔTE D'IVOIRE

This study was conducted to assess the different risk factors related to practices of sale of peanuts for better control of aflatoxin contamination and also to improve the safety of peanuts during marketing. The sales practices are similar regardless of the area surveyed. Of all the respondents in this survey, 61.7% were men as against 38.3% women and 70% of the respondents do not have any formal education. The marketing of peanut seeds is generally an activity done by men (100%) while that of peanut paste is assigned to women (100%). The unsold peanut paste is kept from 1 day to 3 months at room temperature until sale, mainly in market stalls used to sell it (42.4%) or in stores (39.4%). The losses are mainly due to fungi (37.9%) and insects (13.6%) followed by humidity and high temperature (4.5%). During sale of peanut paste, the site, the surroundings of sales points and the storage containers are potential fungi growth factors and eventual risk points for mycotoxin contamination. Proper handling and hygiene might reduce the aflatoxin contamination of peanut to ensure better sanitary quality of peanuts and protect consumer’s heath

Multi-mycotoxin determination in rice, maize and peanut products most consumed in Côte d'Ivoire by UHPLC-MS/MS

The aim of this study was to determine the multi-mycotoxin occurrence in cereal and oilseed products most consumed in Côte d'Ivoire. A total of 238 samples of rice (88 produced locally or imported), maize (79, cracked or flour) and peanut paste (71) were collected in the main markets of Abidjan, Bouaké and Korhogo. An UHPLC-MS/MS method allowed the analysis of 77 mycotoxins. All the peanut paste samples were contaminated by aflatoxin B1 (AFB1) with 99% exceeding the EU limits of 2 μg kg−1 for AFB1 and 4 μg kg−1 for total aflatoxins (AFT: B1+B2+G1+G2), and concentrations reaching up to 4535 μg kg−1 (AFB1) and 8094 μg kg−1 (AFT). Maize (96%) and rice (57%) samples were also contaminated by AFB1 with 58% and 24% respectively above the EU limits and maximum levels of 80 μg kg−1 for maize and 14 μg kg−1 for rice. Only 6% of the cereal samples (3 rice and one maize samples) had ochratoxin A content above the EU limit (3 μg kg−1). Fumonisins and zearalenone were detected, respectively, in 91% and 8% of the maize samples, and in 18% and 5% of the rice samples but at levels below EU limits. Out of the 238 samples, 91% were contaminated with more than one mycotoxin including EU regulated mycotoxins and/or other mycotoxins mainly beauvericin (79% of the samples), equisetin (71%), aflatoxin M1 (45%), cyclopiazonic acid (32%), fumonisin B3 (29%), sterigmatocystin (24%), citrinin (18%), ochratoxin B (16%) and fusaric acid (15%). The peanut paste samples represented the highest risk to consumer health followed by maize and rice samples. (Résumé d'auteur